Cranberry Brown Rice with Veggies
- Ingredients
- Instructions
- 3 T vegetable oil
- 1 quart minced yellow onion
- 1 quart diced carrots
- 3 cups minced green bell pepper
- 1 ¾ quart (3 lb.) rinsed brown rice, drained
- 3 cups cup dried sweetened cranberries
- 1 gallon low-fat, reduced-sodium chicken broth, heated
- 1 ¼ cups reduced sodium soy sauce
- 3 cups frozen peas, thawed
- 2 cups minced scallions
Directions
- Heat oil in a large rondo over medium-high heat; add onions, carrots and peppers and sauté until tender, about 5-6 minutes.
- Stir in rice and cranberries and heat through, about 1 minute, stirring often.
- Pour in stock and soy sauce and bring to a boil. Reduce heat to very low, cover the pot tightly and cook for 45-60 minutes or until rice is tender and all liquid is absorbed.
- Remove pot from heat and let rest at least 15 minutes before serving.
- Just before serving, gently stir in peas and scallions and keep warm.
- To Serve: Scoop/spoodle 2/3 cup rice per serving. Serve with grilled vegetables, grilled chicken, or roasted meats, if desired.
Source
- School Nutrition Toolkit
- 3 T vegetable oil
- 1 quart minced yellow onion
- 1 quart diced carrots
- 3 cups minced green bell pepper
- 1 ¾ quart (3 lb.) rinsed brown rice, drained
- 3 cups cup dried sweetened cranberries
- 1 gallon low-fat, reduced-sodium chicken broth, heated
- 1 ¼ cups reduced sodium soy sauce
- 3 cups frozen peas, thawed
- 2 cups minced scallions
Directions
- Heat oil in a large rondo over medium-high heat; add onions, carrots and peppers and sauté until tender, about 5-6 minutes.
- Stir in rice and cranberries and heat through, about 1 minute, stirring often.
- Pour in stock and soy sauce and bring to a boil. Reduce heat to very low, cover the pot tightly and cook for 45-60 minutes or until rice is tender and all liquid is absorbed.
- Remove pot from heat and let rest at least 15 minutes before serving.
- Just before serving, gently stir in peas and scallions and keep warm.
- To Serve: Scoop/spoodle 2/3 cup rice per serving. Serve with grilled vegetables, grilled chicken, or roasted meats, if desired.
Source
- School Nutrition Toolkit